Taco Pizza Recipe
Merge the rich traditions of Mexican and Italian cuisine with this delectable Taco Pizza. Featuring a blend of savory beef, beans, salsa, and molten cheese atop a crispy crust, it's an exciting alternative for Taco Tuesday enthusiasts looking to diversify their menu.
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Servings: 10
Ingredients
- Pizza dough 12-16 ounces, based on preferred crust thickness
- 1 lb of quality ground beef
- Taco seasoning 1 packet
- Refried beans 1 can of 15 ounces
- Salsa 1/4 cup
- Cheddar or Mexican blend cheese 2 cups, shredded
- Sliced olives ~1/4 cup
Toppings:
- Fresh diced tomatoes
- green onion slices
- creamy sour cream
- tangy taco sauce
Instructions
- Start by allowing the pizza dough to settle at room temperature for approximately 20 minutes.
- Meanwhile, brown the beef in a spacious skillet. Introduce the taco seasoning, incorporating the water as mentioned on the seasoning packet. Cook as directed and then set aside.
- Preheat your oven to a toasty 400 degrees Fahrenheit.
- Skillfully press or roll out the dough onto your chosen pizza pan or stone. Sizes can vary from 12-inch to larger variants (check notes).
- Give it an initial bake of 8 minutes, then retrieve from the oven.
- In a mixing bowl, amalgamate refried beans and salsa. Gently spread this mixture over your semi-cooked pizza crust. Depending on the pan's size, you might adjust the quantity.
- Evenly distribute the seasoned beef, cheese, and olives atop. Bake for a further 5 minutes or until you witness a delightful cheese melt. Upon removal, garnish with tomatoes and green onions. Optionally, center a generous dollop of sour cream or allow individual servings. Drizzle taco sauce for an added zing.
Notes
Pizza dough can be crafted at home or procured from local bakeries, typically priced around $2. Depending on the desired crust density, a 12-inch pan can offer a thicker base, while 14-inch or 16-inch pans can provide a slimmer option. A 9x13 pan is also a suitable alternative.
